Executive Sous Chef — Private Club Dining & Events

Trophy Club Country Club; Trophy Club (TX); On-site; USD 70,000 - 95,000; Full time

Job summary

Trophy Club Country Club in Trophy Club, TX invites an Executive Sous Chef to join our on-site team, supporting the Executive Chef in leading all culinary operations for a premier private club.

You will oversee daily kitchen activities, design menus for à la carte dining, banquets, and events, manage inventory and food costs, train staff, enforce safety, and collaborate with front-of-house to deliver exceptional dining experiences for members.

Qualifications

• Strong culinary skills with advanced cooking techniques and menu development.
• Experience in high-volume or club/hotel kitchens managing multiple dining outlets.
• Leadership and team management including scheduling, training, and feedback.
• Understanding of food safety, sanitation, and health regulations.
• Proficiency in inventory control, food costing, and vendor relations.
• Excellent communication to work with culinary, FOH, and management teams.
• Willing to work evenings, weekends, and holidays.
• Culinary degree or formal training; ServSafe or similar certifications preferred.
• Background in private clubs, resorts, or fine dining beneficial.

Responsibilities

• Lead daily kitchen operations alongside Executive Chef.
• Supervise food preparation, production, and plate presentation.
• Design and execute menus for à la carte dining, banquets, and events.
• Monitor inventory, order supplies, and manage food costs.
• Train and mentor kitchen staff, enforce safety and sanitation.
• Coordinate with front-of-house and participate in events.
• Hands-on cooking during peak service times.
• Foster positive, professional kitchen culture.

Skills

Leadership

Menu development

High-volume kitchens

Team management

Food safety

Budgeting & cost control

Communication

Education

Culinary degree

Job description

Trophy Club Country Club in Trophy Club, TX invites an Executive Sous Chef to join our on-site team, supporting the Executive Chef in leading all culinary operations for a premier private club.

You will oversee daily kitchen activities, design menus for à la carte dining, banquets, and events, manage inventory and food costs, train staff, enforce safety, and collaborate with front-of-house to deliver exceptional dining experiences for members.